Slit open the vanilla pod and scrape out the pulp with a knife. Mix together with soft butter, powdered sugar and salt until frothy. Stir in eggs and yolks one after the other. Mix cocoa and flour and gradually stir in.
Pour the dough into a piping bag / pastry syringe with a perforated nozzle. Squirt approx. 1.5 cm large talers onto baking trays which have been lined with baking paper. Leave a gap, they run while baking. Bake in the fan oven at 170 degrees for approx. 9 minutes. As soon as the cookies can be moved on the paper, they are good. They stay soft, but that`s fine. Let cool down.
Heat the nougat in a water bath or in the microwave. Brush half of the cookies with nougat, the other half with apricot jam and put them together. Chill until the nougat is firm.
Melt the couverture and dip half of the filled spaces into the couverture.
I usually prefer quick recipes, but they just taste too good for us, so that I go back to work every year.
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